culinarycooperative - Winegrowers of Dry Creek Valley

culinarycooperative - Winegrowers of Dry Creek Valley

DRY CREEK VALLEY
CULINARY COOPERATIVE
Connecting the best in local food and wine.
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wdcv.com/culinarycooperative
BARNDIVA DINNER
707.431.0100
first
heirloom beets, endive, watercress, warm chèvre croquettes, baby radish 14
crispy quail, warm potato salad, frisee, smoked ham hock, quail egg 19
cauliflower soup, caramelized florets, raisin, fried caper, toasted almond, sage 12
beef carpaccio, thinly sliced filet mignon, hen of the woods tempura, horseradish 17
crisp butter lettuces, ruby red grapefruit, radish, citrus vinaigrette 11
shaved apple salad, baby lettuces, fennel, fines herbs, pomegranate, champagne vinaigrette 9
sliced raw yellowfin tuna, sticky rice, avocado, soy, pickled fresno chili 18
marin triple cream brie, poached apricot marmalade, warm brioche 16
main
herb roasted filet mignon, olive oil smashed potato, spinach, caramelized onion jam, bone marrow “tater tot” 42
pan roasted john dory, mussels, chorizo, artichoke, broccolini, saffron tomato broth 34
crispy young chicken, roasted brussels sprouts, ricotta & egg yolk ravioli, serrano ham vinaigrette 26
sautéed pacific swordfish, fregola sarda, green goddess, cracked crab, olive, tomato confit 32
bacon wrapped pork tenderloin, stone-ground polenta, fennel, apple “relish,” crispy proscuitto
28
sonoma duck, crispy leg, sliced breast, caramelized endive, huckleberry, ricotta pierogi, scallion 36
“the vegetarian” this is a dish handcrafted daily by the chef according to the seasonal market 25
for the table
bd frites, crisp kennebec potatoes, spicy ketchup 12
chèvre croquettes, wildflower honey, lavender 10
“the artisan”, handmade cheeses, charcuterie, seasonal accompaniments 39
chef ryan fancher
20% gratuity will be added to parties of 6 or more
consuming raw or undercooked meat, seafood, shellfish, and eggs may increase
the risk of food borne related illnesses
707.433.1380
BRAVAS BAR DE TAPAS | 707.433.7700
HAM & CHEESE BAR
WHITE TAP WINES
Fermin Jamón Ibérico - Spanish Cured Ham
15
Spanish & Local Cheeses, Fig Jam, Marcona Crackers 15
5oz Glass / Half Liter / Liter
Simi Sauvignon Blanc Sonoma County 2010
5.5 / 13 / 26
J Chardonnay Russian River Valley 2010
9 / 25 / 52
Marinated Olives, Pickled Garlic, Idiazábal Cheese
5
Marcona Almonds, Rosemary, Pimentón Salt
5
Pan Tomate - Tomato Toast, Arbequina Olive Oil, Sea Salt
4
SPARKLING
Goat Cheese, Golden Onions, White Truffle Honey
5
Segura Viudas Extra Dry Penedes Spain NV
Juve y Camps Cava Catalonia Spain 2007
Roederer Brut Anderson Valley NV
Piper-Heidsieck Brut France NV
Crispy White Anchovies, Fennel Slaw, Alioli
5
TOSTADA
(Toasts)
CHILLED TAPAS
Tortilla Española - Potato, Onion & Manchego Omelette with Alioli 6
Salmorejo Soup - Chilled Tomato & Almond Soup
6
Mussel Escabeche - Marinated Mussels with Chili Relish
9
Duncans’ Cremini Mushroom Escabeche with Pimentón
5
Tuna Belly Salad, Green Olives, Egg, Shaved Celery
10
Spanish White Anchovies, Herb Oil
5
Roasted Red Beets, Cinnamon, Walnuts, Idiazábal
8
Escarole Salad, Moscatel Dressing, Hazelnuts, Cabrales
8
Escalivada - Marinated Fire Pit Vegetables with Garlic Toast
8
BOCADILLOS
(Little Sandwiches)
Duck Meatballs, Tomato Sofrito, Green Olive Purée
8
Serrano Ham and Manchego, Truffle Paste
6
Long Cooked Pork Cheeks, Salsa Verde
8
WARM TAPAS
Patatas Bravas - Fried Potatoes, Spicy Tomato Sauce, Alioli
6
Bacon Wrapped Dates with Blue Cheese, Marcona Almonds
7
Creamy Chicken Croquetas
7
Cider Braised Chorizo and Shishito Peppers
7
Bacalao Fritters, Orange Alioli, Parsley Salad
9
Fried Duck Egg, Chorizo Cracklings, Toast
5
Seared Scallops with Romesco & Leeks From the Fire Pit
13
Dungeness Crab Fideuá - Toasted Vermicelli, Tomato, Crab
10
Stewed Chickpeas, Morcilla, Greens, Fennel Sofrito
Steamed Clams in Cava with Garlic, Parsley, Chili Flakes
6
13
Crispy Pig Ears, Anchovy Vinaigrette
9
Roasted Local Asparagus, Orange Alioli, Manchego
7
A LA PLANCHA
LOCAL WHITES
6oz Glass / Bottle
7 / 28
8 / 32
11 / 36
85
5oz Glass / Half Bottle / Bottle
Mauritson Sauvignon Blanc Dry Creek Valley 2011
6.5 / 15.5 / 27
8.25 / 19.5 / 35
Sbragia Sauvignon Blanc Dry Creek Valley 2012
Mac Murray Ranch Chard. Russian River Valley 2011 6.75 / 16 / 28
Ramey Chardonnay Russian River Valley 2010
12.5 / 30 / 56
Ferrari-Carano Bella Luce Blend Sonoma County 2011 6 / 14.5 / 25
Gordian Knot Albariño Russian River Valley 2011
8.5 / 20.5 / 37
Seghesio Arneis Sonoma County 2011
9 / 21.5 / 39
Paul Mathew Rosé Russian River Valley 2012
8.5 / 20.5 /37
Navarro Rosé Anderson Valley 2012
7.5 / 18 / 32
SPANISH WHITES
Gessamí Gramona White Blend Penedès 2011
La Cana Albariño Rías Baixas 2010
Paco & Lola Albariño Meaño 2008
Protos Verdejo Rueda 2010
Itsas Mendi Bizkaiko Txakolina Txakolina 2011
Plácet Viura Rioja 2008
7 / 17 / 30
7.5 / 18 / 32
8.5 / 20.5 / 37
7.25 / 17.5 / 31
8.25 / 20 / 36
12.5 / 30 / 56
RED TAP WINES
5oz Glass / Half Liter / Liter
Silvertap Merlot Sonoma County 2010
5.5 / 14 / 28
Paul Dolan Pinot Noir Potter Valley 2010
8 / 23.5/ 47
RED WINES BY THE GLASS
LOCAL REDS
5 oz Glass / Half Bottle / Bottle
Hartford Court Pinot Noir Russian River Valley 2010 13.75 / 33 / 62
Mueller Pinot Noir Russian River Valley 2010
13.75 / 33 / 62
Pezzi King Zinfandel Dry Creek Valley 2010
7 / 17 / 30
Unti Grenache Dry Creek Valley 2010
9.5 / 23 / 42
SPANISH REDS
Juan Gil Monastrell Jumilla 2010
Mencos Tempranillo Rioja 2010
E-1 Red Blend Priorat,RD,Rioja 2011
Antidoto Tempranillo Ribera Del Duero 2009
AN/2 “Anima Negra” Red Blend Mallorca 2009
Numanthia Termes Tempranillo Toro 2009
6.75 / 16 / 28
6.5 / 15.5 / 27
7.5 / 18 / 32
9.25 / 22.5 / 41
11 / 26.5 / 49
9.5 / 23 / 42
RED WINES BY THE BOTTLE
Fresh Gulf Prawns, Pimentón Salt & Pepper
14
Monterey Calamari, Salsa Verde, Lemon
10
Local Sardine, Black Olive Ink, Piquillo, Migas Salad
WHITE WINES BY THE GLASS
8
Crispy Skin Chicken Thighs, Garlic, Sherry & Bay Leaf
10
Lavender Quail, Sherried Grapes, Basque Honey
12
Sebastopol Maitake Mushrooms, Goat Cheese Fluff
1 0
Skirt Steak, Red Onion Marmalade, Valdeón Cheese
1 3
Octopus, Fingerlings, Smoked Paprika, and Olives
1 6
POSTRES
Strauss Family Organic Vanilla Soft Serve
Toppings- One Per Order
Extra Virgin Olive Oil & Sea Salt
Pedro Ximenez Chocolate
Apple Cookie Crunch
Goats Milk Carmel
Jamón Migas
Additional toppings $1 each
6
Nutella Toast, Olive Oil, Vanilla Bean Sea Salt, Orange Zest
5
Roth Pinot Noir Sonoma Coast 2010
Ridge “Three Valleys” Zinfandel Sonoma County 2010
Red Scarf Red Blend Sonoma County 2010
Nekeas Grenache El Chaparral Navarra 2010
Montecillo Reserva Tempranillo Rioja 2006
Can Blau Red Blend Montsat 2009
Camins del Priorat Red Blend Priorat 2010
52
48
45
26
25
28
41
DESSERT WINES
Deviation Rose Geranium, NV California
Olivares Dulce Monastrell, 2008 Jumilla 3oz. Glass
11
20
Corkage fee is $15. per 750ml bottle of wine for first 2 bottles,
$25 per bottle after that. We will waive fee for each bottle purchased.
18% gratuity will be added for parties of 6 or more.
Our lunch menu consists of salad and
sandwich specials in addition to most of our
dinner offerings.
Below are a few highlights
STARTERS
CALDO VERDE
Portugal’s national soup, potato thickened beef consommé,
collard greens, linguiça
CHOURIÇO CRUSTED DAY BOAT SCALLOPS
pan seared, Japanese sweet potato puree, leek confit, molho cru
BOLINHOS de BACALHAU
cod cakes, cilantro alioli, Moroccan black olive coulis
SARDINHAS ASSADAS
grilled whole Monterey bay sardines, warm onion “cebolada”
PAN ROASTED MUSSELS with CHOURIÇO
tomato-lobster fumet, cilantro, garlic bread
MAIN PLATES
PACIFIC WILD CAUGHT BLUE NOSE SEA BASS FILLET
oven roasted, grilled yellow corn, sautéed collard greens, molho cru
PORK TENDERLOIN “RECHEADO”
olive, fig and almond stuffing, São Jorge cheese potato “croquettes,”
port wine sauce
Just steps away from Healdsburg’s landmark
plaza, brother and sister team (Chef Manuel and
Lucia as your host) serve Cozinha Nova
Portuguesa — “new Portuguese cuisine”— the
varied and complex flavors of their native
homeland using Sonoma County’s best
ingredients. Local and Portuguese wine and beer.
Port and Madeira bar.
Patio Dining | Lunch and Dinner Daily
Café Lucia
235 Healdsburg Ave., Suite 105
Healdsburg, CA 95448
www.cafelucia.net | Tel. (707) 431-1113
BACALHAU no FORNO
traditional baked casserole of north Atlantic salt cod,
potatoes, onions and olives
FEIJOADA COMPLETA
Brazilian national dish, stewed beef, pork, smoked sausage, black beans
DESSERT TRIOS
T R AD I T I O N AL
arroz doce with Madeira braised figs, malassadinhas with
“ovos moles”, and almond ice cream sandwich with fig cake
C H O C O L AT E
chocolate mousse with almond tuile, chocolate soufflé with
ruby port gelée, mint chocolate ice cream caramelized banana
CATELLI'S
707.857.3471
707.814.01111
phone:
707-473-8030
snacks
raw
soup & salad
vegetables
housemade pasta
seafood
meat
7/2/14
DRY CREEK KITCHEN
707.431.0330
FIRST COURSES
Pistachio and Black Pepper Goats Milk Cheesecake-beets and asparagus tips in a crisp Phyllo shell-$12
Seared Sonoma Foie Gras with Rhubarb Tart-aged balsamic vinegar and black pepper scented honey-$19
Tomales Bay Miyagi Oysters with Pinot Blanc Mignonette- crisp black pepper chrackers-$12
Composed Salad of Smoked Trout with Potato Blini-hard cooked eggs, salmon roe, and quail egg-$9 Salad
of Seasonal Field Greens and Herbs-champagne-shallot vinaigrette and pickled vegetables-$8 Warm
Roasted Green Garlic Soup-toasted garlic chips and green garlic oil-$8
Yellow Tail Jack Sashimi with Dungeness Crab Timbale- tempura asparagus and cucumber consommé-$12
MAIN COURSES
Polenta Crusted Salmon with Pea Shoots and Onion Sprouts-pearl onions and English peas-$21
Caramelized Organic Chicken Breast with Basil-fresh ricotta gnocchi and sautéed spinach-$20
Roasted, Braised, and Steamed Local Vegetables-preparation vary depending on availability-$18
Herb Roasted Veal Demonic with Crisp Sweetbreads-asparagus tips, spinach and charcoaled onions-$29
Olive Oil Poached Liberty Duck-black truffle polenta, roasted red onion vinaigrette-$26
Sautéed Skate Wing with Braised Ox Tail and Potato Hash-braised artichokes and sauce bordelaise-$23
Charcoaled Angus Beef Sirloin with Crisp Bacon and Potato Tart-stuffed onion with melted blue cheese$28
707.433.3333
Crispy Buffalo Wings All Natural Chicken, House Made Spicy Wing Sauce, Blue Cheese Dressing, Celery ................. $9.50
Sonoma Brinery Gourmet Pickles Classic Manhattan Dill Spears, Tangy Outrageous Bread & Butter Coins ...... $5.00
Bacon Chips Lightly Breaded Crispy Bacon Chips served with Chipotle Aioli .................................................................... $6.00
Chinese Chicken Salad Mixed Greens & Cabbage, 5 Spice Peanuts, Soy-Mustard Vinaigrette, Cilantro, Wontons ..$12.00
Caesar Salad Romaine Lettuce, House Made Dressing, Croutons, Grana Padano & Pecorino .......................................... $9.00
Fresh Vegetable Salad Mixed Vegetables, Crumbled Blue Cheese, Egg, Avocado, Bacon, Mustard Vinaigrette ........ $9.00
Cup of Soup: Chilled Potato and Onion, Olive Oil, & Chives (Vegetarian) ............................................................................ $4.50
HBG Burgers
Freshly Ground All Natural Angus Beef on a Toasted Costeaux Bakery Sourdough Bun
Lettuce, Onion, Tomato, Sonoma Brinery Gourmet Pickles and Roasted Garlic Aioli on the side
Very Juicy! Burgers Cooked Medium (Red in the Center) Unless Otherwise Requested…………….…………………..……. $9.50
Garden Burger Substitution.................................................................................................. No Additional Charge
Additions: Fiscalini White Cheddar, Pepper Jack, Blue Cheese, Swiss Cheese, Cherry Wood Smoked Bacon, Creamy Avocado,
Sautéed Red Onions, Sautéed Mushrooms .......................................................................................................................................... $1.50ea.
Assorted Sauces: Chipotle Aioli, Blue Cheese, Roasted Garlic Aioli, House Made Ranch............................................ $1.00ea.
Baskets of Fries Regular...$3.50 Garlic...$4.50 Chipotle Salt...$4.50 Truffle Oil with Grana Padano & Pecorino...$6.50
House Made Falafel Harissa Yogurt, Cucumber, Pickled Red Onions, Lettuce on a Toasted Pita ........................................... $9.50
Grilled Salmon Pita Sesame Crusted Salmon, Asian Slaw, Pickled Ginger, Wasabi Aioli, Daikon Sprouts ..................$15.50
HBG Mac ‘N’ Cheese Cheddar, Parmesan, Bacon, Dijon Mustard, Green Onions........................................................$10.50
Cubano House Smoked Ham, Roasted Pork, Swiss Cheese, Dijon Mustard, Dill Pickles, Chipotle Aioli ...............................$12.00
BBQ Pulled Pork House Smoked Pulled Pork, Cole Slaw, Crispy Onions, BBQ Sauce, Costeaux Bakery Bun……….. $11.50
Fish ‘N’ Chips Beer Battered Cod, Fries, House Made Tartar Sauce.................................................................................$15.50
House Made Bratwurst Sonoma Brinery Sauerkraut, Whole Grain Mustard, Arugula, Hoagie Roll ...........................$11.00
Steak Frites 8oz Flat Iron Steak, Fries, Herbed Garlic Butter, & Mixed Greens .................................................................$17.50
Chicken Breast Sandwich Avocado, Poblano Pepper, Pickled Red Onion, Chipotle Aioli, Pepper Jack .................$11.50
Milk Shakes Made with Humboldt Creamery Ice Cream
Vanilla, Strawberry, or Chocolate ……………………..$5.00
Make It Malted ............................ $5.50
In order for everyone to enjoy their time at HBG, please maintain supervision over your children if they leave your table.
*To conserve water, we will serve it upon request*
Thank you for your cooperation.
Share Plate No Charge, Split Plate Charge $1.50
Warning: Consuming raw or undercooked meat, seafood, and eggs may increase the risk of food borne related illness.
800.258.4003
–––––––––––––––––––– “The Carte Blanche” ––––––––––––––––––––
Compose Your Own Menu from the following themes
–––––––––––––Clean | Crisp––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
Caviar ∙ smoked duck gelée∙ crème fraîche ($54 supplemental)
Japanese Sazae ∙ turban shell sea snail ∙ mountain potato ∙ sea lettuce ∙ ponzu
Brentwood Corn ∙ eucalyptus ∙ hazelnuts ∙ mâche
–––––––––––––––––––––––––––––––––––––Soft | Delicate–––––––––––––––––––––––––––––––––
Onion Velouté ∙ slow cooked egg ∙ banyuls vinegar ∙ Parmigiano-Reggiano
Caramelized Artichokes ∙ parsley ∙ aioli ∙ pecorino ∙ freeze dried soy
–––––––––––––Smooth–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
Hand Cut Pasta ∙ cream ∙ corn ∙ basil ∙ morel mushrooms
Carnaroli Risotto ∙ chives ∙ parmesan cheese ∙ three grams Australian black truffles ($42 supplemental)
Local King Salmon ∙ slowly cooked ∙ celery ∙ petals ∙ sabayon
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––Meaty––––––––
Chamomile Scented Carrot ∙ nasturtium ∙ yogurt ∙ chanterelle mushrooms
Rabbit ∙ porcini mushrooms ∙ estate zucchini ∙ lemon balm
36 Day Dry Aged Beef ∙ celtuce ∙ pickled mustard seeds ∙ Malabar spinach
–––––––––––––––––––––––––––––––Fromages–––––––––––––––––––––––––––––––––––––––––––
Madrona Manor Cheese Cart ∙ “A few of our Favorites” ∙ served tableside ∙ fruits ∙ nuts ∙ bread
––––––––––––Sweet–––––––––––––––––––––––––––––––––––––––––––––––––––––––––– –––––––––––––––
Black Forest Cake ∙ chocolate semifreddo ∙ cherries ∙ devils food ∙ brandy ∙ pistachio
Peas in a Pod ∙ strawberries ∙ peas ∙ white chocolate
Cart à Glace ∙ hand “churned” tableside ∙ inspirations of rocky road ($9 supplemental)
$130 | Wine pairings ∙ $94
Service Included
Our Corkage Fee is $36 per 750 Ml Bottle
Chef Jesse Wiley Mallgren
Sous Chef Calvin Moran
Gardener Geno Ceccato
Maître d’ hotel Eric Mercer
Pastry Chef Emmanuel Fimbrez
800.258.4003
–––––––––––––––––––– The Chef’s “Grande Dame” ––––––––––––––––––––
Jesse’s selection, representing today’s bounty
Caviar ∙ squash blossom ∙ crème fraîche
MV Ayala Brut, Champagne France
––––––––––––––––––––––––––––––
Scallop Crudo ∙ freshly shucked ∙ lovage ∙ flowers
2012 La Boatina Pinot Grigio, Italy
––––––––––––––––––––––––––––––
Chilled Lobster ∙ peas ∙ mint ∙ lemon
2012 Loimer Gruner Veltliner, Austria
––––––––––––––––––––––––––––––
A Gift from the Chef ∙ beet ∙ rhubarb
MV Eric Bordelet Poiré Granit Pear Cider, Normandy
––––––––––––––––––––––––––––––
Monterey Bay Abalone ∙ rice porridge ∙ tarragon
2012 Matanzas Creek Sauvignon Blanc, Bennett Valley
––––––––––––––––––––––––––––––
Squab ∙ Santa Rosa plums ∙ estate radish ∙ daikon
2010 Azelia Nebbiolo, Langhe, Italy
––––––––––––––––––––––––––––––
Japanese Wagyu ∙ cucumbers ∙ cherry blossom ∙ minutina
2010 Reynolds Family Cabernet Sauvignon, Napa Valley
––––––––––––––––––––––––––––––
Goat Cheese Macaroon ∙ honey ∙ nasturtium
2008 Chãteau Laribotte, Sauternes, France
––––––––––––––––––––––––––––––
Peas in a Pod ∙ strawberries ∙ peas ∙ white chocolate
2007 Royal Tokaji, Szt. Tamás, 6 Puttonyos Aszú
––––––––––––––––––––––––––––––
Cart à Glace ∙ tableside
2008 Taylor Fladgate LBV Port, Portugal
$155 per person
$126 for wine pairings | split wine paring $45 supplemental
Service Included
The “Grand Dame” is offered for the entire table only
707.433.1520
707.922.5233
Healdsburg Charcuterie
707707-431431-7213
DINNER MENU
APPETIZERS
CAESAR SALAD
TOPPED WITH HERBED CROUTONS
AND PARMESAN CHEESE 8.50
“THE CHARCUTERIE PLATE”
WITH ROSETTE DE LYON SALAMI, DUCK RILLETTE, PORK PEPPER PATE,
GARLIC SALAMI, OLIVES AND CORNICHONS 14.50
ESCARGOTS BOURGUIGNON FARCIS
WITH HERBED BUTTER 12.50
BAKED NUT-CRUSTED BRIE
WITH ROASTED GARLIC SERVED WITH CROSTINI 9.25
PORTABELLA AND CRIMINI MUSHROOM FRICASSEE 8.50
ENTREES
SERVED WITH SOUP OR SALAD OF BABY MIXED GREENS WITH
TOASTED ALMONDS. CHOICE OF DRESSINGS ARE
VINAIGRETTE, POPPYSEED OR GORGONZOLA CHEESE
HOUSE-CURED PORK TENDERLOIN
WITH BRANDY AND BROWN SUGAR SAUCE 25.50
DUCK LEGS CONFIT
SERVED WITH GREEN PEPPERCORN AND BRANDY CREAM SAUCE
26.00
RIB-EYE STEAK
WITH GORGONZOLA CHEESE AND ROASTED GARLIC CREAM SAUCE
28.00
ROASTED CHICKEN
IN RED WINE, SMOKED BACON AND MUSHROOMS
SERVED IN ITS OWN CASSEROLE 22.50
BLACKENED RED MEAT TROUT
SERVED WITH A LEMON AIOLI 20.00
DINNER MENU
PASTA & VEGETARIAN ENTREES
FUSILLI PASTA
WITH SMOKED CHICKEN, SUN DRIED TOMATOES AND BASIL CREAM
SAUCE.
TOPPED WITH PARMESAN CHEESE 19.75
WHOLE WHEAT SPAGHETTI
WITH ASSORTED MUSHROOMS, ROASTED GARLIC AND FRESH BABY
SPINACH. TOPPED WITH WHITE TRUFFLE OIL AND PARMESAN CHEESE
18.50
CHICKEN STRIPS PICCATA
OVER RIGATONI PASTA WITH
WHITE WINE, LEMON, TOMATOES AND CAPER SAUCE 19.25
VEGETARIAN POLENTA PIE 16.50
SERVED IN AN IRON SKILET. CHANGES DAILY.
LIGHT DINNERS
BLACKENED CHICKEN CAESAR SALAD
WITH HERBED CROUTONS AND PARMESAN CHEESE 16.00
SEBASTOPOL SALAD
WITH FUJI APPLE, WALNUTS,
GORGONZOLA CHEESE, GOLDEN RAISINS
AND POPPYSEED DRESSING 15.50
SONOMA SALAD
WITH BRIE, SMOKED BACON, GRAPES,
ALMONDS AND VINAIGRETTE DRESSING 16.00
SMOKED CHICKEN SALAD
WITH MANGO, JICAMA, PINE NUTS AND ORANGES
IN VINAIGRETTE DRESSING 16.00
NO SEPARATE CHECKS PLEASE
$3.75 CHARGE FOR SHARING AN ENTRÉE
18% GRATUITY ADDED TO PARTIES OF 5 OR MORE
$15.00 CORKAGE FEE PER BOTTLE (UP TO 750ML)
SAKE'O | 707.433.2669
707.433.7222
WILLI'S SEAFOOD & RAW BAR | 707.433.9191
The Raw Bar
Ceviches, Crudos & Tartares
Sea Scallop Crudo, Ginger Lime Aioli, Black Caviar
12.
Kobe Beef Crudo, Truffle Mayo & Pickled Shiitakes
14.
Yellowtail Ceviche with Rocoto Chili, Lime Juice, Pepitas
12.
Charred Rare Ahi, Cucumber, Avocado, Truffled Soy
12.
Tuna Tartare, Jalapeños, Cashews, Ginger, Coconut Milk
12.
Local Ceviche “Mild or Screamin”, Old Bay Oyster Crackers A/Q
“Steamers”
14.
PEI Mussels
12.
King Crab Legs
25.
Rappahannock, Topping, Va. 3.25ea
Kumamoto, Oakland, WA. 3.25ea
Glacier Bay, New Brunswick, Can. 3.25ea
Blue Point, Long Island, NY. 2.75ea
Olympia, Oakland, WA. 3.25ea
PBR, Green Garlic Butter, Old Bay
Little Neck Clams
On the Half Shell
Drake’s Bay, Drakes Estero, CA. 3.25ea
Little Neck Clams, Cape Cod, MA. 2.25ea
Shawnees’ Pick: Daily Selection From Our “Oyster Geek”
Fruits de Mer
Soft Rolls
Crispy Pork Belly with Pea Sprout Slaw
11.
Warm Maine Lobster with Garlic Butter & Fennel
14.
Mary’s Organic Duck Carnitas, Smoked Chili-Pear BBQ,
Green Papaya Slaw
12.
Skewers From The Grill
Marinated Chicken, Aji Amarillo, Mango Mustard,
Toasted Pine nuts
10.
Minted Lamb, Sweet Black Soy
12.
BBQ’D Bacon Wrapped Scallops, Tamarind BBQ,
Cilantro Pumpkinseed Pesto
14.
Hanger Steak, Aji Panca, Chimichuri Sauce
13.
Peel & Eat Fresh Gulf Prawns 2.5ea
Half Local Dungeness Crab 15.
Chilled Half Maine Lobster 17.
Alaskan King Crab Legs 25.
Shellfish served with House Aioli & Cocktail Sauce
Grande Platters of Assorted Shellfish & Crustaceans
Small 24.
Medium 44.
Large 84.
Willi’s Hand Crafted Cocktails
The Phil Conners
Gin, Aperol, Cinnamon & Citrus, Up 10.
Mai Tai Pumpkin Pie
Rum, Pumpkin, Orgeat, Nutmeg, Love 10.
Small Plates
Longer it Sits, Hotter it Gets
Gin, Pomegranate Shrub, Lite Jalapeño, Ice 10.
Warm Sourdough Bread with Garlic Parsley Butter
5.
BBQ’D Oysters “Tomales Bay”
3.ea
Crispy Fried Oyster, Jicama Kimchi, Key Lime Aioli
3.5ea
Flash Fried Fresh Calamari, Orange Chili Gremolata
9.5
Dungeness Crab Cake, All meat / No Filler!
14.
Kale Caesar! Toasted Capers, Pinenuts & Aleppo Pepper
9.
“Melted Cheese” with Chorizo, Cilantro Pesto &
Not House Made Fritos
Cucumber Martini
Cucumber Infused Gin Up 10.
9.5
Fried Ipswich Clam Strips with Shishito Peppers &
Lemon/Lime Aioli
Pineapple Drop
Pineapple Infused Rum, Shaken with Lemon 10.
11.
Raspberry Lemon Drop
Vodka, Raspberry, Mint & Lemon 10.
Chopped Salad of Romaine, Sweet 100’s, Pecans,
Cucumbers, Olives, Blue Cheese, Mustard Vinaigrette
9.
Draft Beers
Spinach Salad, Goat Cheese, Cracked Almonds,
Warm Bacon Dressing
10.
Duncan’s Roasted Mushrooms, Garlic, Crème Fraîche
9.
Uni “Mac & Cheese” with Chives & Sweet Bay Scallops
11.5
Green Bean Salad, Goat Cheese Ranch,
Cashews, Smoked Trout
10.5
Clam & Garlic Flatbread with Bacon & Green Onions
13.
Pan Roasted Shrimp with Chilies, Lemon & Garlic
12.
Sautéed Spinach with Meyer Lemon Marmalade
9.
Pan Roasted Brussels Sprouts, Hobb’s Andouille Sausage,
9.5
Blue Cheese, Sage Brown Butter
Dean’s Salt & Pepper Baby Back Riblets
10.
Almond Crusted Sea Bass, Wilted Bloomsdale Spinach,
Lemon Caper Butter
13.
Grilled Fish Tacos,
the usual suspects; salsa, avocado crema, lime...
13.
Caramelized Miso Glazed Butterfish, Root Vegetable “Mash”,
Ginger Vinaigrette
15.
Willi’s French Fries, Laura Chenel Goat Cheese Ranch
8.
Selection of Three Local Artisan Cheeses from Bohemian
Creamery, White Truffle Honey
13.
Corkage fee is $15. per 750ml bottle of wine for first 2 bottles,
$25 per bottle after that.
We will waive fee for each bottle purchased.
18% service charge is added to parties of 6 or more
*Please notify your server of any food allergies.*
Roscoe Pear Coltrane
Vodka, Pisco, Red Pear, Lillet 10.
The Oaked Eva Perón
Fernet Branca, Ginger & Lime on the Rocks 10.
Victoria (Brown Lager), Cerveceria Modelo, Mexico
Anchor California Lager, Anchor Brewing Co., SF
Cafe Racer 15 (DIPA), Bear Republic Brewery, Healdsburg
6.
6.
7.
Bottled Beers
Newcastle Brown Ale, Northern England, UK
Blue Star (Wheat), North Coast Brewing Co., Fort Bragg
Stella Artois, (14.9 oz, In a Can!) Pilsner, Leuven, Belgium
St. Pauli Girl, (non alcoholic) Bremen, Germany
Red Stripe, (Lager) Kingston, Jamaica
Tweason’ale, (Gluten Free), Dogfish Head Brewery, DE
Beverages
Iced Tea
Voila Lemonade
Voss Bottled Water, Norway - Sparkling/Still
Coke, Diet Coke, Sprite, Ginger Ale, Fanta Orange
Fizzes: Minted Rasberry, Lemon Pear
Fruit Juice
5.
5.
6.
5.
5.
5.
3.5
3.5
6.
3.5
4.
4.
Coffee & Tea
Bella Rosa Organic French Press Coffee
Morning Star Blend (Leaded)
Water Press Decaffeinated (Unleaded)
Tea Selection - Organic Breakfast,
Mint Melange, Spring Jasmine, Chamomile Citrus
4.sm/8.lrg
4.sm/8.lrg
4.